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Pumpkin Chiffon Pie questions

Hi all,

I posted this on rec.food.cooking but just in case, I thought I'd post it here too.

I'm well known amongst friends and family for my Pumpkin Chiffon pies. This year I thought to try a couple of new ideas and I'd like to get feedback please.

  1. I thought the pie could be improved with fresh ginger instead of powdered. The recipe calls for a 1/2 teaspoon of dried. How much minced fresh ginger would you suggest to sub for the dried? Has anyone done this and if so, how'd it turn out? Was it an improvement over the powdered ginger?

  1. My recipe whips egg whites to fold in with the pumpkin etc. I read a recipe on Epicurious which uses whipped whipping cream instead of egg whites. Sounds like this might be a possible improvement. Any thoughts on this???

TIA

Neil

Reply to
toolguy
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Experiment. The ginger is just for flavor. Put some in and it you think it needs more, use more. I doubt that the whipped cream will perform as well as the egg whites. I would do a test pie ahead of time. If it doesn't work you aren't out much and I'm sure it would still taste fine.

Reply to
Vox Humana

The rule in pumpkin pie is that you get the desired flavour balance;just add enough spice but not more to have an overpowering flavour.As an option You can combine ginger with other spices such as cloves, mace or nutmeg or even cinnamon and cardamom. Fresh ginger can have a slight different flavor characteristics than the dried one.As the fresh has moisture you will have to add more.But the bottom line is you must have to make your own baking test and see what is the best for your taste. Other bakers add citrus flavor like a grated lemon or orange peel(or combination) in order to balance the taste. Not too spicy and with a hint of fruity flavor.

There are some recipes that baked type of the chiffon pie( and not the refrigrated version) and they use a higher level of spice combination, taking into consideration the volatility of some of the flavor notes in spices.

Incorporating egg whites to chiffon pies will lighten it up;but adding some lightly whipped cream will improve the eating quality and will put a distinctive body in the pie.Just bear in mind that the lightness in texture will be diminished if that is what you are used to. In the other way the pumpkin pie is served with a dollop of cream, Other individuals would prefer to use the whipped cream as topping after placing in the pie filling and chilled ; and others go to the extreme eating pumpkin pie with sour cream instead , while other prefer yoghurt and even ice cream... Roy

Reply to
Roy Basan

Do you think that the whipped cream will be as stabile as the egg white foam?

Reply to
Vox Humana

It will not be, but the purpose of adding whipping cream in such refrigerated desserts is to modify the texture of the mass....It will bring body just as any added fatty material will do to the food texture; and so will improve the eating quality. The egg whites perform a different function and it is important in chiffon pie for the structural reason. The type of pumpkin pie that the poster is using is probably the refrigerated type as the baked type of the same pie does not need it( or can benefit from its addition). Roy

Reply to
Roy Basan

(Please NOTE: My correct e-mail address is in my Signature) On Tue, 07 Oct 2003 23:30:40 -0600, during the rec.food.baking Community News Flash toolguy reported:

I'm dying to try to make one. Think you'd be willing to post your recipe?

Reply to
Davida Chazan - The Chocolate Lady

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